Unpasteurized Cheeses: How Long Do They Stay Fresh?

The length of time unpasteurized cheese lasts depends on several factors, including the type of cheese, how it is stored, and the environment in which it is kept. Unpasteurized cheese, also known as raw-milk cheese, is not treated with heat to kill bacteria, which means that harmful pathogens can survive for longer than 60 days. However, the process of making cheese involves several steps that contribute to making the cheese safe for consumption, such as acidification, aging, and moisture removal. In some countries, unpasteurized cheese must be aged for at least 60 days to be considered safe for retail. The length of time unpasteurized cheese can be stored also depends on the type of cheese, with harder cheeses like Parmesan lasting longer than softer cheeses like Brie.

How Long Do Unpasteurized Cheeses Last?

Unpasteurized cheese and health risks

Unpasteurized cheese, also known as raw-milk cheese, may have a richer taste than pasteurized cheese, but consuming raw milk and raw-milk products may be risky. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to eat. It can cause illnesses from campylobacter, listeria, E. coli, and other foodborne bacteria.

In the United States, the Food and Drug Administration (FDA) requires raw-milk cheese, whether domestic or imported, to be aged for at least 60 days before it can be sold. This aging process is believed to destroy harmful bacteria. However, modern studies and illness outbreaks have shown that some harmful pathogens can survive in raw-milk cheese for longer than 60 days.

Despite the aging requirement, consuming raw-milk cheese still carries some health risks. In France, 34%, 37%, and 60% of outbreaks of salmonellosis, listeriosis, and enterohaemorrhagic E. coli (EHEC) infections respectively have been linked to the consumption of raw-milk cheeses over the last decade. These bacteria can cause a range of symptoms, from gastroenteritis to more severe consequences like kidney failure or even death. Soft cheeses with surface mould (such as Camembert, Brie, and Crottin) and short-ripened uncooked pressed cheeses (such as Morbier, Reblochon, and Saint-Nectaire) are particularly susceptible to bacterial contamination.

To minimize the risk of foodborne illness, it is recommended that individuals follow storage instructions and consume cheese before its use-by date. Additionally, certain vulnerable populations, including pregnant women, immunocompromised individuals, people over 65, young children, and the elderly, should avoid consuming raw-milk cheeses altogether, except for hard pressed cheeses such as Gruyère and Comté.

Cooking raw-milk cheeses can also reduce the risk of foodborne illness. When raw-milk cheeses are well cooked, such as in an oven-baked recipe, they no longer pose a health risk.

How to store unpasteurized cheese

Unpasteurized cheese, also known as raw-milk cheese, is a controversial topic in the culinary world. While some enthusiasts argue that it has been made and consumed safely for centuries, others highlight the potential dangers of selling it on a mass market. In any case, there are regulations in place to ensure consumer safety. In the US and Canada, for instance, unpasteurized cheese must be aged for at least 60 days before it can be sold, as this is considered enough time to kill off harmful bacteria.

If you've purchased unpasteurized cheese, there are several things you can do to ensure it lasts as long as possible. Firstly, it should be stored in the refrigerator at 40°F or lower. Ideally, it should be kept in its original wrapper or a tightly closed container to keep out moisture and other contaminants. Bacteria thrive in moist environments, so the drier the environment, the better.

It's also important to note that unpasteurized cheese should not be left out at room temperature for more than two hours, as this will cause it to degrade. If you're planning to serve the cheese, take it out of the refrigerator about two hours beforehand to bring it to room temperature. However, make sure it remains wrapped to avoid drying out the cheese.

For long-term storage, unpasteurized cheese can be frozen. Use a freezer-safe container that is void of oxygen to preserve the taste. When you're ready to consume the cheese, thaw it in the refrigerator for the best results. However, note that freezing may alter the texture of the cheese, making it dry and crumbly.

Finally, it's essential to practice proper hygiene and food safety techniques when handling unpasteurized cheese. Always wash your hands before and after handling, and ensure that utensils and surfaces are clean. By following these storage tips, you can help extend the shelf life of your unpasteurized cheese and enjoy its unique flavour and characteristics.

How to tell if unpasteurized cheese has gone bad

Unpasteurized cheese is a controversial topic, with advocates arguing that it has been made safely for centuries, and critics highlighting the dangers of selling it on a mass scale. In the US, unpasteurized cheese must be aged for at least 60 days at 35º F or more before it can be sold, as this is considered enough time to kill harmful pathogens. However, even after this aging process, unpasteurized cheese can still go bad. Here are some ways to tell if unpasteurized cheese has gone bad:

• Smell: If the cheese smells like sour milk or has an otherwise unpleasant odour, it has likely gone bad.
• Taste: Spoiled cheese will taste like sour milk.
• Mould: If you spot mould on hard cheese, it is generally safe to cut off the mouldy part and eat the rest. However, if the cheese is soft, it is not worth the risk as mould spreads more easily in softer, moister cheeses.
• Texture: If the cheese has become dry, crumbly, or otherwise changed in texture, it may have gone bad.
• Expiry date: If the cheese is past its expiry date, it is best to discard it, especially if it is a soft cheese.
• Storage: If the cheese has not been stored properly, it is more likely to go bad. Cheese should be stored in the refrigerator, in the vegetable crisper where the temperature is cold and stable.

It is important to note that consuming expired or spoiled cheese can be dangerous, as it may contain harmful bacteria such as listeria, salmonella, and E. coli. These bacteria can cause foodborne illnesses, which can be especially dangerous for pregnant women, the elderly, or people with compromised immune systems. Therefore, if you are unsure about the quality of the cheese, it is better to discard it.

The best before date of unpasteurized cheese

The best-before date of unpasteurized cheese is a tricky topic, as it depends on several factors, including the type of cheese, the processing method, packaging date, and storage conditions. Here are some detailed insights into this topic:

The Role of Pasteurization in Cheese Making

Cheese makers have different opinions on pasteurization. Some argue that pasteurization is necessary to kill harmful bacteria and make cheese safe for consumption, especially on a large scale. On the other hand, advocates of unpasteurized cheese highlight its long history and the fact that negative health effects are rare. They also believe that the complex bacterial compounds in unpasteurized cheese result in a more flavourful product.

Regulations for Unpasteurized Cheese

To address safety concerns, regulations have been put in place for unpasteurized cheese. In Canada, for example, unpasteurized cheese must be aged for at least 60 days before being sold, as this is considered sufficient time for any harmful bacteria to die off. Similarly, the U.S. Food and Drug Administration (FDA) requires a minimum of 60 days of aging for raw-milk cheeses, at a temperature of 35º F or higher.

Storage and Shelf Life of Unpasteurized Cheese

The shelf life of unpasteurized cheese can vary depending on the type of cheese. Harder cheeses, such as Parmesan or Pecorino, can last for up to 9 months if unopened and stored properly in the refrigerator. Once opened, they are generally safe to eat for 4 to 6 weeks. Softer cheeses, like brie, feta, and camembert, on the other hand, have a shorter shelf life and should be consumed within two weeks of being opened.

Factors Affecting Shelf Life

The length of time that unpasteurized cheese will last also depends on other factors such as moisture content and the presence of mould. Cheese with lower moisture content tends to have a longer shelf life, as bacteria and mould need moisture to survive. Additionally, mould can render cheese unsafe to eat, especially in softer varieties where it can spread more easily. Cutting away mouldy parts may be an option for harder cheeses, but it is generally safer to discard soft cheeses that show signs of mould.

In conclusion, while unpasteurized cheese can offer a unique and flavourful experience, it is important to be mindful of potential safety concerns and follow best practices for storage and consumption to ensure the best-before date is not exceeded.

The difference between pasteurized and unpasteurized cheese

Unpasteurized cheese, also known as raw-milk cheese, has been made and consumed for centuries, especially in Europe. In the United States, however, the sale of unpasteurized cheese is regulated by the Food and Drug Administration (FDA). Since 1949, the FDA has allowed the sale of raw-milk cheeses as long as they are aged for at least 60 days at 35º F or more. This is because harmful bacteria, such as Listeria, salmonella, and E. coli, cannot survive in the environment past 60 days.

While pasteurization ensures the safety of the cheese, it also kills off good bacteria that contribute to the unique, complex flavours of raw-milk cheese. As a result, some people prefer the flavour and health benefits of unpasteurized cheese. However, it is important to note that unpasteurized cheese can pose health risks, especially for pregnant women, the elderly, or those with compromised immune systems.

In terms of shelf life, an unopened packet of hard cheese, such as parmesan or cheddar, can be stored in the fridge for two to four months or in the freezer for eight months. Once opened, hard cheese can be kept for about six weeks. Soft cheeses like brie, feta, and camembert should be consumed within two weeks of being opened.

Frequently asked questions